Bread-making composition.



HENRY A. KOHMAN, OF PITTSBURGH, PENNSYLVANIA, CHARLES HOFFMAN, OF NEWROCHELLE, NEW YORK, AND ALFRED EDWARD BLAKE, F PITTSBURGH, PENNSYL-VANIA, ASSIG-NORS, BY MESNE ASSIGNMENTS, 'IO WARD BAKING COMPANY, OF NEWYORK, N. Y., A CORPORATION OF NEW YORK.

BREAD-MAKING COMPOSITION.

Speeificati ers Patent. Patented (Oct, 29, 191%,

No Drawing. Original application. filed March 26, 1913, Serial No.756,940. Divided and this application filed December 10, 1914. SerialNo. 876,503.

To all whom it may concern Be it known that we, HENRY, A. KoHirAN,CHARLES HOFFMAN, and ALFRED EDWARD BLAKE, all citizens of the UnitedStates, re

siding, res ectively, at Pittsburgh, Allegheny county, chelle,lVestchester county, State of New York, and Pittsburgh, Alleghenycounty, State of Pennsylvania have invented certain new and usefulImprovements in Bread-Making Com ositions; and we do the quantity ofyeast that would otherwise be necessary for completing the fermentationwithin a given period of time maybe very materially diminished bysupplying to the batch certain'salts which have a stimu- Sit latingeffect upon the activity and propagation of the yeast cells, in thepresence of the starchy dough mixture and that, also, em-

ploying the samequantity of yeast as that ordinarily used, theemployment of the salts permits the fermentation of the batch of doughto proceed more rapidly, while still preserving satisfactory commercialconditions so that, when desired, the bread-making process may befinished in a correspondingly lesser period of time. Among the saltsthat have been found serviceable for the purposes referred to 'areappropriate innocuous salts of calcium.

The present application const tutes a division of the applicationhereinbefore referred to, and relates to the novel composition of matterinvolved in the incorporation of the calcium salts in the filler (suchas flour, or other appropriate starchy material), in

which they are adapted to be marketed.

As more fully set forth in our application Serial No. 7 56,940 referredto, calcium salts P of low cost, as, for instance, calcium sulfate,

tate of Pennsylvania, New R0 are appropriate to the uses of theinvention. So also, relatively small amounts of these salts are requiredfor the production of the desired effects, and the employment of thecalcium salts in the bread-making operation is of additional advantagein that it makes up, in part at least, the deficiency in calcium saltswhich is characteristic of white bread, wherein the amount of mineralmatter present is extremely low.

In so far as the use of calcium salts is concerned, we have obtained ourbest results by adding to the bread-making batch, either at thecommencement of the sponge process or at the commencement of thestraight dough process, two ounces of calcium sulfate to each 100 lbs.of flour contained in the mixture. We do not find it of advantage toincrease these proportions, but they may be considerably diminished andyet give-important and valuable results; so that, while recommending theuse of two ounces of calcium sulfate to 100 lbs. of flour, we do notrestrict ourselves to that relative amount.

-' Calcium sulfate is a neutral salt, and it is cheap andnon-hygroscopic. With a suitable filler, such as, for instance, flour,or some other suitable starchy material, it is well adapted to be madeup into a suitable mixture that can be used with convenience andaccuracy as a composition of matter for sale to the trade. It Will beunderstood,

1 however, that We do not restrict ourselves to the employment ofcalcium sulfate in the mixture, nor to the employment of neutral calciumsalts therein. Thus, in some instances, it may be feasible and desirableto use the acid salts or even those salts which give an alakinereaction. For instance, calcium di-acid phosphate, Ca(H PO,) isavailable for the purpose, in lieu of calcium sulfate, although the acidsalt referredto is of higher cost.

In putting the calcium salts upon the market in. the form of acomposition of matter,"

in connection with a filler of flour or other starchy material, thefiller should be of such relatively large amount (say ten times theamount by weight of the salt), that any slight inaccuracies of the userin adding the mixture to the batch will be correspondingly unimportantfor the realization of the in tended results. It is further apparentthat,

if desired, the necessary proportion of salts may be incorporated in theflour at the time it isbarreled at the mill, and may be sold to thetrade in that form.

What We claim is:

1. As a new composition of matter for use, associated with yeast, in themaking of leavened bread, flour and other starchy material containingin-admixture therewith an innocuous calcium salt in definite andrelatively small proportion, whereby a definite and predetermined stillsmaller proportion of the calcium salt may be homogeneously incorporatedin the dough batch; substantially as described.

2. As a new composition of matter for use, associated with yeast, in themaking of leavened bread,-flour or other starchy material containing inadmixture therewith calcium sulfate in definite and relatively smallproportion, whereby a definite and predetermined still smallerproportion of the calcium salt may be homogeneously incorporated in thedough batch; substantially as described.

In testimony whereof we aflix our signatures in the presence of twoWitnesses.

HENRY A. KOHMAN. CHARLES HOFFMAN. ALFRED EDWARD BLAKE. Witnesses to thesignatures of Henry A. Kohman and Alfred Edward Blake:

S. C. PERRING, Jos. F. SMITH. Witnesses to the signature of CharlesHoffman: 1

M. A. BILL, L. Barns.

